Place a cooking pan on the heat with 1,5 liters of water, a tablespoon of salt, the thyme and peppercorn.
Cut the parsnip and cook in the water till soft. Then take out the parsnip and blend with the cream, nutmeg and some cooking water till smooth.
Make sure the cod filets are dry. Cover them with a layer of flour, give them a egg bath and make sure the filets are covered completely with egg. Last but not least, place the eggy filets in the bowl with breadcrumbs and cover them.
Add the beans to the water and cook for about 5 minutes.
Heat up some sunflower oil in a pan. When you see some vapor above the pan, it is hot enough. Then place the fish sticks in the oil, and turn them after 5 minutes. Important; don't move them around more than needed.
Drain the beans. Season them with a little bit of oil, some salt and a lot of black pepper.
All done! Time for plating & eating!